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God's holiness and righteous glory have been desecrated, defamed, and blasphemed by our sin. It is with a holy God that we have to do in our guilt! And there can be no justification, no reconciliation, no cleansing of our conscience, unless the holiness of God is honored and the defamation of His righteousness is repaired. The urgency of our problem with guilt is not that we feel miserable, but that God's name has been blasphemed. We live in a day with such a horrendously inflated view of human potential and such a miserably tiny view of God's holiness that we can scarcely understand what the real problem of guilt is. The real problem is not, 'How can God be loving and yet condemn people with such little sins?' The real problem is, 'How can God be righteous if He acquits such miserable sinners as we?' There can be no lasting remedy for guilt which does not deal with God's righteous indignation against sin. That's why there had to be a sacrifice. And not just any sacrifice, but the sacrifice of the Son of God! No one else, and no other act, could repair the defamation done to the glory of God by our sins. But when Jesus died for the glory of the Father, satisfaction was made. The glory was restored. Righteousness was demonstrated. Henceforth it is clear that when God, by grace, freely justifies the ungodly (Romans 4:5), He is not indifferent to the demands of justice. It is all based on the grand transaction between the Father and the Son on the morning of Good Friday at Calvary. No other gospel can take away our guilt because no other gospel corresponds to the cosmic proportions of our sin in relation to God.
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Ahi Tuna In Mustard Crust With Red Pepper Nage

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CATEGORY CUISINE TAG YIELD
Grains American American 2 Servings

INGREDIENTS

16 oz Sushi-quality tuna, cut in
8 oz Slices
4 oz Dijon mustard
1 c Seasoned bread crumbs
Seasonings follow:
1 ds Cumin
1 ds Yellow mustard seed
2 Cloves garlic, minced
1 ds Fresh thyme
1 ds Cayenne pepper
1 ds Salt
1 ds Black pepper

INSTRUCTIONS

~- This recipe calls for "Red Pepper Nage," the recipe for which is
provided in this cookbook and can be displayed in its own window
concurrently with this recipe. --  Prepare breadcrumbs in the usual
manner, using the spices listed.  Brush the tuna slices with Dijon
mustard and spread the seasoned  breadcrumbs over the mustard. Cook the
tuna to the desired degree of  doneness, which is preferably rare.
Serve with Red Pepper Nage.  Recipe By     : Mark Monette of the
Flagstaff House, Boulder, CO  From: Ladies Home Journal- August 1991
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 492
Calories From Fat: 161
Total Fat: 18.4g
Cholesterol: <1mg
Sodium: 2463.6mg
Potassium: 453.6mg
Carbohydrates: 50.8g
Fiber: 4.6g
Sugar: 6g
Protein: 31.5g


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